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Zesty Spinach Soup

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“From Tosca Reno's Eat Clean Cookbook”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over med-low heat until translucent.
  2. Add carrots, celery, garlic and salt. Saute until vegetables are golden about 5 minutes.
  3. Add stock. Unwrap cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil and reduce heat to simmer for 15-20 minutes or until quinoa is tender.
  4. Add spinach and cover. Cook briefly until leaves are wilted.
  5. Season with salt and pepper. Serve with crusty bread.

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